Lad Na

Almost every Thai restaurant I have eaten in has a variation of this savory noodle dish. You may see it spelled many different ways ranging from Lard Na to Lad Nah, however it is spelled it is good eats. Lad Na is another Thai dish that echos the Chinese influence on their cuisine.

Protein and vegetables in a silky sauce merged with thick dumpling style rice noodles. The textures are important. Crisp vegetables, and stir-fried noodles that are crispy on the outside but succulent and chewy on the inside. The noodles should have a slightly smokey flavor complimenting the sweetness of the oyster flavored sauce. It is a good choice for people who fear the fiery side of Thai cooking.

As with many recipes there is much flexibility in ingredients. You can make the dish with almost any protein choice, including pre-fried extra firm tofu making it a dish vegetarians can eat. The same goes for the mushrooms, I have eaten it made with Shitake, Crimini, or common white button mushrooms.

Preparation is simple and the cooking time is short. Just remember to do your mise en place so you can cook the dish in a timely manner and not juggle preparing ingredients for you need to add quickly. Stir-frying is a very time sensitive technique, so good prep work is critical.

Ingredients:

• 1 Cup thick Rice Noodles (soaked in water)
• ½ Pound of your choice of Protein choice, Boneless Chicken, Beef, or Pork works best
• ¼ lb Sliced broccoli
• ¼ lb fresh mushrooms
• 1 Tablespoon Corn Starch
• 1 Teaspoons Oyster sauce
• 1 Teaspoon Thin soy sauce
• 1 Teaspoon Fish sauce
• 1½ Teaspoons Sugar
• 1 Teaspoon Minced garlic
• 4 Tablespoon Peanut oil
• ½ Cup Water
• ½Teaspoon Pickled chili for garnish

Mise En Place

1. Soak rice noodle in a warm water for 15 minutes. Drain. Set aside
2. Break the broccoli into individual branches and slice the broccoli stalks into thin pieces.
3. Soak them in cold water for 15 minutes
4. Slice the mushrooms thinly
5. Slice the protein thinly into 1" strips.
6. Combine the corn starch with the water and make a slurry, stir well to get rid of any lumps

Preparation

1. In a saucepan, heat 2 Tablespoon of oil and brown minced garlic to light brown.
2. Add soak rice noodle and stir-fry for 3 minutes. Remove and reserve them for later.
3. Heat the remaining amount of oil.
4. Add the sliced protein, broccoli and mushrooms.
5. Stir-fry for approximately 3 minutes.
6. Add cornstarch slurry and bring it to a gentle boil.
7. Add oyster sauce and fish sauce, sugar, stir until the sauce thickens.
8. Add the rice noodles and toss to warm and coat them in the sauce.
9. Transfer the Lad Na to a serving plate.
10. Garnish with the pickled chili. (optional)
11. Serve Immediately

Yields 2 servings

Chicken Tetrazzini

Chicken Tetrazinni is a retro baked casserole. Spaghetti chicken and mushrooms with a delicious creamy wine sauce, what's not to love. It is one of my favorite chicken recipes, and will please kids and adults alike. Give your family a little love on a plate tonight.

Tetrazzini is an American dish possibly named after the Italian opera star, Luisa Tetrazzini. It is widely believed to have been invented between1908-1910 at the Palace Hotel in San Francisco, California by Chef Ernest Arbogast. Tetrazzini was a long-time resident at the Palace Hotel, which may add credence to the claim. However, other sources claim that the dish originated at the Knickerbocker Hotel in New York City.

• Yield 6 to 8 servings
• Prep 35 min
• Cook 1 hr
• Total 1 hr 35 min

Ingredients

• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 ¼ teaspoons salt
• 1 ¼ teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh Thyme leaves
• ½ cup dry white wine
• ¼ cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• ⅛ teaspoon ground nutmeg
• 12 ounces linguine
• ¾ cup frozen peas
• ¼ cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan Cheese
• ¼ cup dried Italian-style breadcrumbs

Preparations

1. Preheat the oven to 450 degrees F.
2. Spread 1 tablespoon of butter over a 13 " by 9" by 2" baking dish.
3. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.
4. Sprinkle the chicken with ½ teaspoon each of salt and pepper.
5. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
6. Transfer the chicken to a plate to cool slightly.
7. Coarsely shred the chicken into bite-size pieces and place into a large bowl.
8. Meanwhile, add 1 tablespoon each of butter and oil to the same pan.
9. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
10. Add the onion, garlic, and Thyme, and saute until the onion is translucent, about 8 minutes.
11. Add the wine and simmer until it evaporates, about 2 minutes.
12. Transfer the mushroom mixture to the bowl with the chicken.
13. Melt 3 more tablespoons butter in the same pan over medium-low heat.
14. Add the flour and whisk for 2 minutes.
15. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.
16. Increase the heat to high. Cover and bring to a boil.
17. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
18. Bring a large pot of salted water to a boil.
19. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes.
20. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture.
21. Toss until the sauce coats the pasta and the mixture is well blended.
22. Transfer the pasta mixture to the prepared baking dish.
23. Stir the cheese and breadcrumbs in a small bowl to blend.
24. Sprinkle the cheese mixture over the pasta.
25. Dot with the remaining 3 tablespoons of butter.
26. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Smoked Salmon Spread

This is a quick and easy recipe for party food. It is easy to scale up for large gathering. I like the mix of smoke, dill, citrus and chives melded with the creaminess of cream cheese. It has always been a hit every time I have served it.

Ingredients

• ½ Lb Smoked Salmon without skin (Copper River is best)
• ½ Lb Cream Cheese softened
• 1 Tablespoon Dill Weed dried
• 1 Tablespoon Chives fresh chopped
• 1 Teaspoon Lemon Zest finely grated
• ½ Teaspoon White Pepper fresh round
• ½ Teaspoon Old Bay seasoning
• ½ Tablespoon Cayenne Pepper

1. Place the cream cheese in a bowl and whip till it is loose.
2. Add the dry ingredients including the lemon zest and chives, mix well.
3. Flake the salmon and combine with the cheese mixture. Be careful to not lose the texture of the salmon.
4. Cover the spread and refrigerate it for at least an hour, overnight is best.
5. Serve with small slices of rye bread or your favorite crackers.

Thai Cashew Chicken

Cashew Chicken (Kai Pad Med Ma Muang)

Cashew Chicken is a simple dish which shows the influence of Chinese culture on Thai cuisine. It is a quick, simple and very tasty dish that balances the elements of sweet, savory, and hot. It has a wide range of textures, making it interesting eating. We all are looking for a new way to cook chicken and this one will be a hit with family and friends. For those who are not chili addicts just reduce the number of peppers used.

Ingredients:

• ¾ Pound Boneless chicken
• ¼ Cup Cooking oil
• 2 cloves Garlic, minced
• 4 ounce Sliced water chestnuts
• 6 to 8 Green onions, 2" length
• 3 to 5 Whole dried red chili peppers
• 2 Tablespoon Oyster sauce
• ¾ Pound Unsalted roasted cashew nuts

Preparation

1. Thinly slice chicken into 2" length.
2. Heat the oil in a wok and stir fry the garlic until it is a light brown color.
3. Add the chicken and oyster sauce, stir fry it for 5 minutes.
4. Add the water chestnuts, green onions, red chili peppers & roasted cashews.
5. Stir until the ingredients are mixed well.
6. Serve hot over Jasmine rice.

Yields 2 servings

Stuffed Poblano Peppers and Black Beans

I was out on Saturday for my morning walk to get the juices flowing. On the way back home I stopped by the local farmer's market. The Autumn harvest is in full swing, so I found some great deals on produce. Among the many bargains I found were huge lovely Poblano peppers. They looked perfect for stuffing, so it was time to take them home to play.

I wanted to make a tasty, satisfying, healthy main dish that fit into my current diet plan as either a dinner or lunch selection. The following recipe gives me plenty of room to add more carbohydrates to the meal. It also gives me a meat portion size that is in-line with a heart healthy diet. This dish freezes well so you can prepare them for a quick meal when you are short on time or energy.

Recipe

Ingredients:

• 4 Poblano peppers, raw (150 g each)
• Filling
  • 8 oz. 96% extra lean Ground Beef, raw (224 g)
  • 4 oz Mozzarella Cheese, part skimmed shredded (112 g)
  • 1/4 cup (42 g) Brown Rice raw
  • Onions, raw, minced (100 g)
  • Garlic 4 clove, crushed and finely minced or microplaned (48 g)
  • 1/4 cup Cilantro, chopped
  • 1 tbsp Fresh Marjoram
  • 1 tbsp Fresh Thyme
  • 1tbsp Dried Oregano
  • 2 tbsp Cumen
• Sauce
  • 2 cups low fat low sodium Chicken Broth
  • Tomatoes, raw, diced (640 g)
  • 1 can Black Beans rinsed and drained (242 g)

Preparation

1. Remove the seeds and membranes from the peppers
2. Mix all the ingredients for the filling well
3. Stuff the peppers with the filling.
4. Mix the beans, tomatoes, and chicken broth in a casserole with a lid.
5. Place the peppers into the casserole.
6. Cover the casserole and place in an oven preheated to 350 f.
7. Bake until the peppers are soft and the rice is plump and tender.
8. Remove from the oven and let rest for 15 minutes.
9. Serve immediately.

Yield: 4 servings

Per Serving: 39 g Carbohydrates, 5.75 g Fiber, 25 g Protein, 27.5 mg Cholesterol, 9 g Fat, 304 Calories

And Now for Something Completly Different

As someone told me long ago, life is change. You learn to adapt or you go the way of the dinosaur or the dodo. Well life has changed, and I plan on not letting it drive over me without a fight.

It was a shock to find out that I had become a type 2 diabetic. The doctor gave me a blood glucose meter, showed me how to load it, but not much else. I was clueless and needed to be armed with some facts. Frustrated I began searching for the information I required to begin managing my diabetes. It made me reexamine my diet and lifestyle. I needed to get a handle on my intake of carbohydrates and calories.

I found the resources to monitor what was in the food I ate. At first I tried to keep track of my intake in my head, which lead to some problems. I was unable to see the shape of my eating patterns. I had information going to waste, and I needed to harness it.

For me the best way to do this was starting a diary of what I ate each day. It has been a learning process, and the process has been a bit time consuming. The results have been worth the effort. I now have my glucose levels back to normal again.

My focus on food will be changing here. I will be posting recipes that fit into a more healthy lifestyle. I hope they will help others to eat well but wisely.

Tips for Diabetic Cooking

Measurements

Measuring by volume is good for liquids or powders; but for anything else I recommend using a digital food scale set for grams instead of measuring by volume. Your measurements will be more accurate, allowing you greater control of your carbohydrate, fiber, fat and calorie intake.

If you are preparing fresh vegetables you know not all are the same size or weight, forcing you to guess at the real numbers for your meal. Using the nutritional information you can calculate the values for any amount of food item. Simply find the information for a food, divide the number of grams of carbohydrates, fiber, fat by the gram weight of the example. Next you take that number and multiply it by the gram weight of the food you want to eat.

The Formula is:

Grams Carbs (example)/Grams of Food (example)*Grams of Food (real)=Grams of Carbohydrates (real).

Here is an example:

Let's say you want to know the amount of calories in a 80 gram carrot, but you can only find numbers of a 50 gram one.

1 small carrot (50g)

• Calories 52
• Calories from Fat 3
• Total Carbohydrates 12.3g
• Dietary Fiber 3.6g
• Sugars 6.1g
• Protein 1.2g

You find that there are 52 calories in the example. Divide 52 by 50, you get 1.04 calories per gram. Multiply that by 80 and you get 83.2 calories in the carrot. It is just that simple.

Until we meet again, live life with all you got.

Black Bean and Chorizo Soup

Today's recipe was inspired by a trip to the local Mexican Grocery store. I was in search for some basic exotic ingredients. I needed some fresh chorizo, cilantro, guajillo powder, some dried powdered shrimp, some achiote paste, tamarind paste, cumin seeds, and dried peppers. It got me thinking about reworking some of my favorite recipes.

I love black bean soup, but many recipes I have used leave you feeling very heavy. I decided to play a bit and came up with the following recipe. It is a flavorful, hearty but light soup. The taste balances the savory richness of the beans, corn chips and chorizo, with the heat of the peppers, the tartness of the limes and the freshness of the herbs, lettuce and tomatoes. The soup has many textures and colors making it appealing to the mouth and the eye.

Ingredients:

• 3 cups canned Black beans
• 1 cup Red Onion chopped
• 1 cup Green Peppers, Raw, Chopped
• 1 cup Jalapeno Peppers seeded, finely chopped
• 6 oz Chorizo
• 4 cups fat free Chicken Broth
• 1 cup Tomatoes diced
• 4 cloves Garlic minced
• 1 tbs fresh Thyme Leaves
• 1 tbs fresh Marjoram
• 1 tbs Cumin ground
• 1 tsp fresh Oregano
• 1 Bay Leaf dry
• 1 tbs Guajilo Chili Powder
• 1 tablespoon Olive Oil

Garnish

• ½ cup Tomatoes diced
• 1 cup Lettuce finely shredded
• 1 cup Tortilla Chips crumbled
• ½ cup Cilantro chopped
• Lime wedges

Preparation

• Heat a heavy 4 quart pan, add the olive oil to the pan.
• Add the onions and peppers to the oil.
• Sweat them until the onions begin to become translucent.
• Add the garlic to the onions and peppers.
• Season with salt and black pepper.
• Add the chorizo and cook until the chorizo begins to release it's fat.
• Add the drained beans and stir well.
• Add the guajillo powder and cumin, cook a couple minutes.
• Add the bay leaf, oregano, thyme and marjoram, cook a couple minutes.
• Add the diced tomatoes, cook a couple minutes.
• Add the chicken broth, simmer 10 minutes
• Remove the pan from the heat.
• Remove the bay leaf.
• Ladle into bowls and begin garnishing.
• Add some cilantro onto the soup.
• Add some lettuce onto the cilantro.
• Add some corn chips onto the lettuce,
• Add the fresh diced tomato onto the lettuce
• Squeeze some lime juice onto the soup
• Place a lime wedge on top for a garnish.

Yield: 6 servings

Fettuccine Alfredo

Fettuccine Alfredo is one of Italy’s most famous pasta recipes. It is a dish that speaks of simplicity, elegance a touch of decadence. This wonderful pairing of rich, creamy sauce and pasta that works equally well as an entree or as a side dish. Make someone you love happy, serve them some Fettuccine Alfredo tonight!

Recipe

Ingredients:

• 1 pound. fettuccine, cooked, drained
• Approximately 2/3 cup pasta water
• 11/2 sticks butter, cut in small cubes
• 3 cups grated Parmesan Cheese

Preparation

1. Bring 6 quarts salted water to a rolling boil.
2. Add fettuccine and cook until it is just al dente.
3. Drain pasta, reserving about a cup of the pasta water.
4. Bring 2/3 cup pasta water and butter to a boil in a large skillet.
5. Add pasta and sprinkle with cheese.
6. Toss about 2 minutes until a rich creamy sauce is formed, adding more water if necessary.
7. Serve Immediately.

Makes 4 servings.

Gastrique

Let's get a little old-school and look at an oldie but goodies that seems to neglected these days. Here is a word that might draw the deer in the headlights look from many people. The word is gastrique.

A gastrique is nothing more than a fancy French culinary term for a sweet and sour sauce. Basically it's just some sugar or fruit reduced with a vinegar. The procedure is extremely easy, but the results are very tasty. Feel free to play with different fruits and vinegars. Always remember cooking should be fun!

A gastrique plays well with any type of meat or game. In fact the original purpose of a gastrique, was a sauce that would cut through the richness of wild game. Give gastriques a try, I think you will find it an elegant saucing tool for many dishes,

Ingredients

• ½ cup blackberry preserves
• ½ cup balsamic vinegar
• ½ cup water
• 1 small sliced shallot
• 1 teaspoon of oil
• Sea salt to taste
• fresh cracked black pepper to taste

Preparations

1. Sweat the shallots in the oil.
2. Cook over medium heat until they get a little brown color on them
3. Add a pinch of salt to bring out a little bit of the liquid.
4. Add the black pepper and give it a little swirl in the oil.
5. Pour in the water and the balsamic vinegar, and add the fruit preserves
6. Simmer the sauce over medium-low heat until reduced by about one-third.
7. Use a bamboo skewer to measure the level, it makes the task easier.
8. Strain the sauce using the back of a wooden spoon to work it in the strainer.
9. Adjust the seasoning with a little salt if needed..
10. Let the sauce cool a bit.
11. Drizzle around whatever you're going to serve it with.

Yields about ¾ cup

Caribbean Coconut Chicken

I love coconut milk and just about any dish that uses it as an ingredient. Caribbean Coconut Chicken is a fragrant and slightly spicy dish that pairs well with yellow rice. The ancho pepper adds a mild heat that plays well with the sweetness of the onion and coconut milk.

Ingredients:

• 4 skinless, boneless chicken breasts
• 1 teaspoon vegetable oil
• 1frac12; yellow onions, chopped
• 1 red bell pepper, chopped
• 2 Ancho Peppers, chopped
• 1 tablespoon chopped roasted garlic
• 1 cup coconut milk
• salt and pepper to taste
• 1 pinch crushed red pepper flakes

Preparation

1. Preheat oven to 425° F (220° C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, ancho peppers and red bell peppers into the skillet with the chicken.
4. Sauté the onions until they are translucent.
5. Stir in the roasted garlic and coconut milk.
6. Cook the mixture 5 to 8 minutes then remove the skillet from the heat.
7. Season with salt, pepper, and red pepper flakes.
8. Transfer the mixture to a 9x13 inch baking dish .
9. Bake for 45 minutes, or until the vegetables cook down and the chicken is tender.

Ratatouille

Ratatouille recipes vary according to the cook the region, or the season. This dish is great year-round. During the summer months, I like to use fresh vegetables picked from my own garden. Ratatouille can be served either hot or cold as a light, easy dinner. Ratatouille may be topped with grated Parmesan cheese at the table. The ingredients are traditionally sautéed in olive oil and can be served over rice or potatoes, preferably with a crusty French bread.

The following recipe is a vegan dish, containing no animal products. This is a great dish to serve at a dinner party where both omnivores and vegans are invited.

Ratatouille as prepared here is a relatively low-fat dish. The only fat in it comes from the olive oil. This dish is also fairly low-sodium. Since the dish is made from delicious, fresh vegetables, reducing the amount of salt fairly easy.

Ingredients:

• 1 medium sized Red Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Eggplant, diced
• 5 Roma Tomatoes seeded and diced.
• 2 medium Zucchini, diced into diced
• 1 Bell pepper, sliced
• 1 teaspoon Herbes De Provence
• 2 tablespoons Olive oil
• 2 tablespoons fresh flat-leaf Parsley ,minced
• Sea Salt and fresh ground Black Pepper to taste

Preparations

1. Sauté the onion and Garlic until tender
2. Add Eggplant and Tomatoes, bring to simmer
3. Add the Bell pepper
4. Simmer, covered for 15 minutes
5. Add the Zucchini and stir.
6. Cover and simmer for 10-15 more minutes until vegetables soft
7. Remove from heat
8. Stir in the Herbes De Provence.
9. Season with Salt and Pepper to taste
10. Garnish with chopped Parsley

Serve over:

• Rice
• Egg noodles
• Pasta
• Boiled, cubed Potatoes
• Couscous

Yields 4 servings

Cubano Sandwich

There are many variations on the Cubano Sandwich. A traditional Cubano does not be nave any mayonnaise, tomatoes, onions, bell peppers or lettuce on it. You can can use leftover meats for a Cubano, but I recommend using the freshest cuts you can find. When making a Cubano sandwich, the quality of the Roast Pork is what will make or break the sandwich.

Ingredients:

• 3 thin slices of ham
• 3 thin slices roast pork hot or cold
• 3 thin slices of Swiss cheese
• 3 or 4 slices of dill pickles
• mustard
• 1/3 cut Cuban hard crust bread or French baguette

Preparation

1. Slice the bread open face so that both halves are still barely connected.
2. Spread mustard on both halves of ther bread.
3. Add the slices of ham, and roasted pork.
4. Add the Swiss cheese.
5. Add the pickle slices.
6. Brush some softened butter on the outside of the bread.
7. Place the sandwich in a Cuban sandwich press
8. Press down until the cheese is melted and the bread is slightly hard to the touch.
9. When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges.

Notes

Never use a panini grill, they don't heat sandwiches evenly and a real Cubano doesn't have grill lines on it. For people without a press there is a simple fix. You can place the sandwich between 2 hot skillets weighted down with a heavy object, such as a foil-wrapped paving brick as the weight.

Minestrone Soup

Minestrone soup is Italian comfort food. It is a garden in a bowl, filled with colorful fresh vegetables and herbs. It makes a great as a summer meal served with crusty bread, a salad and a good bottle of Merlot.You can substitute vegetable broth for the chicken broth if you are cooking for vegans.

Ingredients:

• 3 tablespoons olive oil
• 5 cloves garlic, chopped
• 2 onions, chopped
• 1 cup chopped celery
• 1 cup chopped fennel
• 5 carrots, sliced
• 6 cups chicken broth
• 3 cans diced tomatoes not drained
• 1 cup red wine
• 1 can white beans, drained
• 1 pound fresh or frozen green beans
• 2 cups baby spinach, rinsed
• 2 green zucchinis, diced
• 2 yellow zucchinis, diced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1 cup dry mini farfalle pasta
• 3 tablespoons grated Parmesan cheese for topping
• 3 tablespoons finely chopped flat leaf parsley
• 1 tablespoon olive oil

Preparation

1. Place a large stock pot or enamaled dutch oven, over medium-low heat.
2. Add 3 tablespoons of olive oil heat until it shimmers.
3. Saute garlic for 2 to 3 minutes, do not burn the garlic.
4. Add the onions and saute for 4 to 5 minutes.
5. Add celery, fennel and carrots to the onions.
6. Saute the vegetables for 1 to 2 minutes.
7. Add the red wine to deglaze the pan.
8. Add chicken broth, and the diced tomatoes.
9. Bring to boil, stirring frequently.
10. Reduce the heat to low.
11. Add the beans, spinach leaves, zucchini, oregano, basil
12. Simmer for 30 to 40 minutes
13. Season with salt and pepper to taste.
14. Fill a 4 quart pan with water, salt and bring it to a boil.
15. Add pasta and cook until it is al dente.
16. Drain the pasta and shock in cold water to stop the cooking.
17. Drain the shocked pasta and set it aside.
18. Place 4 tablespoons cooked pasta into individual serving bowls.
19. Ladle soup on top of pasta .
20. Sprinkle Parmesan cheese on top of the soup.
21. Garnish with finely chopped flat leaf parsley
22. Drizzle with a good extra virgin olive oil and serve.

Rainbow Lemon Herb Couscous

Couscous is a fine grain wheat pasta from Morocco. I love it because it is tasty, quick and easy to prepare. This recipe is a great side with a ratatouille, roasted herb lemon chicken, or seafood. The turmeric gives the dish a golden glow that enhances the green of the herbs, the red of the tomatoes, and purples of the Kalamata olives

I recommend fresh herbs for this dish. Everyone needs an herb garden. I love the time I spend cultivating it, and the peaceful moments when I am harvesting my daily ingredients. You can substitute some parsley or cilantro for some of the basil and mint. Experiment with them, mix and match as you see fit

Ingredients:

• 2 cup Chicken Broth
• 2 cup Couscous
• 1 cup Roma Tomatoes diced
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup fresh Basil, chopped
• zest and juice of 2 Lemons
• 3 tablespoons Chives, finely chopped
• 2 tablespoons fresh Mint , chopped
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 teaspoon Turmeric
• Sea Salt and Black Pepper to taste

Preparation

1. Get a large bowl to hold and mix the following ingredients:
2. Prepare the herb vegetables to flavor the Couscous.
   1. Cut the tomatoes in half, remove the seeds and dice
   2. Grate the lemon zest
   3. Cut the lemon in half and juice it, making sure you keep the seeds out of the juice.
   4. Remove the Basil leaves from the stems, roll into a cigar shape and slice thin.
   5. Remove the Mint leaves from the stems, roll into a cigar shape and slice thin.
   6. Chop the Olives.
   7. Chop the Chives.
   8. Drizzle in 2 tablespoons of Extra Virgin Olive oil
3. Mix well and set the mixture aside.
4. Mix the turmeric into the chicken broth and bring it to a boil, turn off the burner.
5. Add the Couscous to the broth and stir well.
6. Add the herb and vegetable mixture to the Couscous and broth and stir well.
7. Cover the pot and let stand for 5 minutes.
8. Fluff the Couscous with a fork and place it in a serving bowl or on a platter.
9. Serve immediately.

Yields 6 servings

Cream of Mushroom Soup

Home made cream of mushroom soup is a favorite around my household. I especially like it when wild mushrooms are in season. The flavors of Maitake and Chantalle mushrooms can take the soup over the top.

But if you don't hunt mushrooms, or are lucky enough to have friends who do, here is a recipe for you. The ingredients for today's recipe are easier to find. If you can't get Crimini mushrooms at the store use the standard white button mushroom. It is a quick recipe that makes a wonderful satisfying soup that is ideal for a chilly Autumn day. The recipe makes enough for a large family, or you can share some with a friend or two.

Recipe

Ingredients

• 1 pound Crimini Mushrooms, chopped
• 1 pound White Mushroons, chopped
• 1 medium size Leek cleaned and chopped
• 1 stalk Celery, finely chopped
• 3 cloves Garlic, minced
• 1/4 pound butter
• 2 tablespoons olive oil
• 1/4 cup flour
• Salt to taste
• Pepper to taste
• 3 tablespoons fresh thyme, chopped
• !/2 cup White Wine
• 6 cups Chicken Broth
• 2 cups Heavy Cream

Preparations

1. Prepare the Mushrooms.
   • Clean the mushrooms and remove the tough ends of the stems
   • Slice them, I use an egg slicer which is fast and gives me uniform pieces .
2. Prepare the Leeks
   • Trim away the tough green portions of the leek .
   • Cut the white part of the leek in half lengthwise.
   • Rinse the leeks well under cold running water to remove any sand.
   • Lay the halves flat side down, slice thinly crosswise and set aside.
3. Prepare the Celery
   • Clean and trim off the tough ends of the celery.
   • Slice the stalk lengthwise into long thin strips.
   • Dice the celery strips and set aside
4. Prepare the Garlic
   • Smash the cloves of garlic with the flat side of the knife.
   • Remove the husks from the cloves.
   • Finely mince the garlic, set aside.
5. Creating your Soup base
   • Place a heavy 6 quart pot or dutch oven on a medium flame.
   • Add the olive oil and wait till you see movement in the oil.
   • Add the butter waiting for it to melt and stop sizzling from the water cooking off.
   • Add the celery and leeks to the pot, season with some salt and pepper, and stir.
   • Add the garlic and mushrooms, stir frequently till the mushrooms begin to go limp.
6. Create a quick light Roux
   • Add the flour to the sautéed vegetables.
   • Stir continuously till the flour has absorbed the butter and oil
   • Cook till the flour starts to turn color.
7. Bringing the liquids into the mix.
   • Pour in the wine and stir.
   • Pour in the chicken broth and add the thyme leaves. Stir frequently.
   • Bring the mix to a boil, then reduce heat and simmer 10 minutes, or till it thickens.
   • Add the cream and stir well, heat the mixture, test for seasoning and correct .
8. Serve immediately.

Lentil Soup

Autumn is here and I am in a soup making frame of mind. Today's recipe is an old family favorite of mine. Classic lentil soup is quick and easy to make. It is tasty, nutritious and a healthy, low fat dish. Lentils are a great source of protein and fiber. They also cook faster than any other legume.

Recipe

Ingredients

• 2 smoked Turkey wings or 1 smoked Turkey leg
• 2 tablespoons Olive Oil
• 1 large Onion peeled diced
• 2 large Carrots peeled and diced
• 2 stalks Celery thin sliced
• 3 cloves Garlic minced
• 1 pound Lentils
• 2 Bay Leaves
• 3 cups Chicken broth
• 3 cups Vegetable broth
• Sea Salt and fresh Ground Black Pepper to taste

Preparations

1. Simmer the smoked turkey and bay leaves in the chicken, vegetable broth mix in a covered 6 quart pot.
2. Cook till tender and the broth has become infused with the smokey flavor.
3. Inspect the lentils while waiting, remove any foreign matter, and wash thoroughly.
4. Remove the turkey and bay leaves from the broth, and add the lentils to the pot.
5. Cool the Turkey and then pick the meat off the bone.
6. Reserve the meat for later. Discard the bay leaves.
7. Heat a large sauté pan over a medium flame, add the olive oil .
8. Add the onions, celery, garlic and carrots, season with some salt to draw out the moisture.
9. Sweat the vegetables in the pan until the onions are transparent.
10. Add the Vegetables to the pot with the lentils.
11. Simmer till the Lentils are tender but not mushy.
12. Add the reserved turkey till warm.
13. Season with Salt and Pepper.
14. Serve hot.

Leek Potato Soup

The world turns and seasons change again. Harvest time is here and with it all the bounty of the summer season fill the pantry. The cool weather of Autumn is arriving, bringing with it thoughts of bowls of hot soup to take the chill off my bones.

When I think about leek and potato soup, hearty, healthy, flavorful are a few words that come to mind when I think about this classic soup. I have always loved leeks. They are the most mild mannered member of the onion family. This soup is serious comfort food, and I think it will become one of your family favorites.

Recipe

Ingredients

• 2 large leeks, about 1 1/2 pound
• 5 cups chicken stock
• 2 tablespoons unsalted butter
• 4 strips bacon, chopped
• 1 1/2 pounds Yukon Gold potatoes, diced
• 1 1/2 cups heavy whipping cream
• 1 1/2 teaspoons sea salt
• 3/4 teaspoon white pepper
• 2 tablespoons snipped chives

Preparations

1. Trim away the tough green portions of the leek .
2. Cut the white part of the leek in half lengthwise.
3. Rinse the leeks well under cold running water to remove any sand.
4. Lay the halves flat side down, slice thinly crosswise and set aside.
5. In a 6 quart pot over medium heat, melt the butter and add the bacon.
6. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
7. Add the chopped leeks and cook until wilted, about 5 minutes.
8. Add the, chicken stock, potatoes, salt and white pepper, and bring to a boil.
9. Reduce the heat to a simmer and cook for approximately 30 minutes.
10. When the potatoes begin falling apart, turn off the heat.
11. Puree the soup in a food processor or blender. in batches. (or if you own an immersion blender, puree the soup directly in the pot.)
12. Stir in the cream and adjust the seasoning, as needed.
13. Ladle the soup into serving bowls.
14. Garnish the top of each bowl with some of the snipped chives
15. Serve immediately .

Penne with Vodka Sauce

Vodka sauce is a pinkish sauce made from a red sauce, vodka, cream, cheese and butter. The vodka added to the sauce brings out flavor in the tomato in a basic red sauce was first used in the 80's. At the time it was all the rage.The taste the alcohol evaporates in cooking, but gives the sauce a peppery taste that tickles the tongue. Most recipes pair it with penne pasta. Personally I love it with the addition of either Italian sausage or meatballs

Ingredients:

• 1 quart Simple Tomato Sauce, or store-bought marinara sauce, blended until smooth
• 1 cup vodka
• ½ cup heavy cream, at room temperature
• ½ cup grated Parmesan
• 1 pound penne pasta
• 2 tablespoons unsweetened butter

Preparation

1. Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by ¼, stirring often, about 20 minutes.
2. Stir the cream into the tomato and vodka sauce.
3. Simmer over low heat until the sauce is heated through.
4. Stir in the Parmesan cheese and butter until melted and well blended.
5. Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm, stirring occasionally, about 8 to10 minutes.
6. Drain the pasta and add it to the pan with the sauce.
7. Toss to coat.

Simple Tomato Sauce

A good simple marinara sauce is always a good thing to have at hand for quick dinners. Yes you could buy a jar of pre-made sauce, but why not give your guests or family a sauce with a little love in it? Make this recipe for tonight's dinner, and save some back for use in Vodka sauce, quick pasta dishes, or chicken or eggplant Parmesan.

Recipe

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, peeled and chopped
• 2 (32-ounce) cans crushed tomatoes
• 1/4 cup red wine
• 4 to 6 basil fresh leaves
• 2 dried bay leaves, whole
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter, or less

Preparation

1. In a large heavy pot, heat oil over medium-high heat.
2. Add onion and garlic and sauté until soft and translucent, approximately for 2 minutes.
3. Add celery and carrot and season with salt and pepper.
4. Sauté until all the vegetables are soft, approximately for 5 minutes.
5. Add the red wine to the vegetables.
6. Add the tomatoes, oregano, basil leaves, and bay leaves and reduce the heat to low.
7. Cover the pot and simmer for 1 hour or until the sauce is thick.
8. Remove bay leaves and taste for seasoning.
9. If sauce tastes too acidic, add unsalted butter, sugar, 1 tablespoon at a time,until you have rounded out the flavor of the sauce.
10. Pour half of the tomato sauce into the bowl of a food processor.
11. Process the sauce until it is smooth.
12. Add the remaining tomato sauce to the pureed sauce mixture , stir well.
13. If you are not using all the sauce, allow it to cool completely
14. pour 1 to 2 cup portions into plastic freezer bags.
15. Freeze for up to 6 months.

Simple Falafel

Falafel is a favorite food with vegetarians and omnivores alike. Falafel is now very popular worldwide as a fast food. In the Middle East. vendors sell it from street corner stands. When served as an appetizer, it can top a salad, or bes plated with hummus and tahini. You can serve falafel as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. Falafel can also be formed into patties and served like a burger.

Recipe

Ingredients:

• 1 (16 oz.) can of chickpeas/garbanzo beans.
• 1 large yellow onion, chopped
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Kosher Salt to taste
• Fresh Ground Black Pepper to taste
• Cooking Oil for frying

Preparation:

1. Drain chickpeas, and place in pan with fresh water, and bring to a boil.
2. Allow to boil for 5 minutes, then let simmer on low for about an hour.
3. Drain and allow to cool for 15 minutes.
4. Combine chickpeas, garlic, onion, coriander, cumin, in a food processor.
5. Add the flour, salt and pepper to taste.
6. Pulse the ingredients together into a thick paste.
7. Form the mixture into small balls, about the size of a ping pong ball.
8. Slightly flatten the balls.
9. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
10. Serve hot.

Serves 4.

Well Eat My Grits!

Cheese Grits

Grits are a food that you either love or hate. For the record I love them. I think it is much maligned due to ignorance. People who sing the praises of Polenta and look down their noses at grits are showing cultural bias. Let's face it, both are made from corn that has been coarsely ground. In fact grits made from hominy are more nutritious than the variety made from unprocessed corn. I think they are so unloved by people is the belief that you need to cook them in water. I know some people love a bland base to put savory sauces, gravies, or stews, and some people like grits with sugar on it ala farina. But why not add a little flavor to them folks.

Personally I like them cooked in chicken broth and some cream, and made savory with butter, cheese, and salt and pepper. Whether served at breakfast or dinner there are so many ways to raise humble grits to great culinary heights. Grits can be served loose on the plate. or spread on a plastic wrap covered baking sheet, allowed to cook, cut into rounds,breaded and sautéd in butter till the outside is crispy and the inside is creamy.

Recipe

Ingredients

• 1 cup Quick Hominy Grits
• 3 cups Chicken Broth
• 1 cup Half and Half
• 1 cup Grated Cheddar Cheese
• 3 Tablespoons Butter
• Kosher Salt and fresh ground Pepper to taste

Preparations

1. Find a heavy bottom Pot that has a tight fitting lid.
2. Bring the chicken broth to a boil.
3. Add the cream and butter to the broth.
4. Heat the mix till it nears boiling point.
5. Whisk in the grits and constantly stirring to avoid lumps.
6. When the mixture comes to a boil, turn the heat to low.
7. Stir until the grits thicken, be careful of getting splattered.
8. When the grits thicken add the grated cheese, stir well.
9. Turn off the heat and cover the pot.
10. Let set 5 to 10 minutes, stir and serve.

Chicken and Peas in Herb Sauce

We all need lots of chicken dishes in our bag of tricks. Here is one I have made for 40 years. It a relatively quick, simple tasty comfort food recipe. Pair it with a good white wine, a salad, and some glazed carrots for a hardy meal. Perhaps you might spoil your guests with a spiced baked apple with a scoop of vanilla icecream for dessert.

Recipe

Ingredients

• 2 pounds boneless skinless chicken breast
• 1 pound mushrooms sliced
• 1 medium yellow onion cut into crescents
• 2 cloves garlic microplaned or crushed and chopped
• ½ cup flour for dredging the chicken
• 1 ½ cup frozen peas thawed
• ¼ cup slivered almonds for garnish
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 ½ cup chicken broth
• 1 cup dry white wine
• 1 ½ cup half and half
• 1 teaspoon fresh thyme
• ½ teaspoon dried tarragon
• kosher salt to taste
• fresh cracked black pepper to taste

Preparations

1. Slice the mushrooms and onion.
2. Microplane or crush and fine chop the garlic.
3. Cut the chicken into bite sized pieces.
4. Dredge the pieces in flour seasoned with salt and pepper.
5. Heat a large sauté pan over medium heat.
6. Heat the olive oil in the pan till it is hot.
7. Add the onions and mushrooms to the pan.
8. Cook them a few minutes and add the garlic.
9. When the onions turn color remove the vegetables from the pan.
10. Sauté the chicken in the flavored oil.
11. Cook the chicken until golden brown.
12. Pour in the wine and stir to deglaze the pan.
13. Add the chicken broth and stir well.
14. Mix in the onions and mushrooms and peas.
15. Add the thyme and tarragon to the mix.
16. Pour in the half and half.
17. Stir till it thickens, add the butter to make the sauce shiney.
18. Season with salt and pepper to taste.
19. Remove from the pan to a Serving dish.
20. Garnish with the almonds.
21. Serve with rice or kluski noodle.

Zucchini Soup

I had always thought of zucchini as a cylindrical vegetable until one of my nieces gave me some of her home-grown globe zucchini. You can find them more often at the market these days. They are very good and I wanted to use them in a playful manner. Using them as bowls for a soup seemed to be a good idea to me. It keeps the focus on the ingredients in the soup, and makes cleanup a snap.

Recipe

Ingredients

• 1 round globe zucchini squash, 1 per person
• 1 tablespoon butter
• 3/4 pound zucchini squash, roughly chopped
• 2 shallots, sliced
• 3/4 cup chicken broth
• 4 tablespoons heavy cream
• 1/2 teaspoon dill weed
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon sugar
• pinch of cayenne pepper
• Salt and pepper, to taste
• fresh thyme sprigs, garnish

Preparations

1. Cut tops off squash; set them aside for garnish.
2. Scoop out squash , and chop the zucchini.
3. Finely slice the shallots.
4. Heat the butter in a saucepan.
5. Sauté the zucchini and shallots over medium high heat.
6. When they begin to soften, add the chicken broth.
7. Cook the zucchini and shallots until tender.
8. Puree in a blender until smooth.
9. Add cream, dill, nutmeg, sugar, cayenne, salt and pepper.
10. Return soup to saucepan to heat, stir often till well blended.
11. Fill the hollowed out zucchini bowls.
12. Lean squash tops against soup.
13. Garnish with thyme and serve.

Basic Fruit Granita

Granita is a refreshing warm weather treat. You can serve it as a dessert, or between courses. Granita is light, palate cleansing, and easy to make. This recipe is a good place to start on your journey into frozen desserts.

Recipe

Ingredients

• 1 cup water
• 1/2 cup sugar
• 3 cups fruit juice
• 2 teaspoon lemon juice

Preparations

1. Combine the sugar and water in a medium saucepan.
2. Heat the mixture until it comes to a boil
3. Stir until the sugar dissolves, and the mixture is clear.
4. Let the simple syrup cool to room temperature.
5. Stir in the fruit juice and lemon juice.
6. Pour the mixture into a 13"x9" metal baking dish.
7. Put the baking dish in the freezer.
8. Stir the mixture every 30 minutes until it is firm.
9. Every 20 minutes take the pan out of the freezer.
10. Scrape the frozen mixture with a fork
11. Scrape until the frozen pieces are broken into small shavings.
12. Mix the shavings into the remaining liquid.
13. Return to the freezer.
14. Scrape every twenty minutes until all the liquid has frozen.
15. Place the granita in a sealable container.
16. Store the granita in the freezer till ready to serve.

Serving your granita in a wine glass garnished with a sprig of mint or a small fruit slice makes for a simple but elegant presentation to brighten up your table.

White Crawfish Pie

This is a tasty and simple recipe that can be made by anyone with basic kitchen skills. You can bust my chops for using canned soup and pre-made pie shells. But I am writing this for people on a limited budget and lack of time. I will post a more ambitious version of the recipe later. If you can't find crawfish tails you can substitute peeled raw shrimp.

Recipe

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 ½ teaspoons salt
• ½ teaspoon cayenne
• 1 teaspoon fresh thyme or ½ teaspoon dry
• ¼ teaspoon black pepper freshly ground
• 1 cup yellow onions chopped
• ½ cup bell peppers diced
• ½ cup celery chopped
• 6 to 8 cloves garlic crushed
• 1 can of cream of mushroom soup
• 1¼ cup half and half
• 1 pound of crawfish tails
• 5 tablespoons cornstarch
• enough pie dough for double crust 9" pie or 2 premade pie shells.

Preparation

1. Preheat oven to 350°.
2. Heat a sauté pan on medium heat.
3. Pour the olive oil into the pan, then add the butter.
4. Wait till the butter melts and you hear a sizzle.
5. Sauté onions, bell peppers, celery.
6. Add the garlic to the vegetables last and sauté.
7. Add milk and soup; bring to medium boil, stirring frequently.
8. Add crawfish, bring to medium boil again.
9. Add the corn starch and thyme, stir as needed.
10. Lower heat and simmer until thick.
11. Let the filling mixture cool for 15 minutes.
12. Divide the dough and roll out both pie crusts
13. Use a 9" pie pan as a template to test for proper size.
14. Grease the pie pan liberally with butter.
15. Carefully place bottom pie crust in the pan.
16. Prick the bottom and sides of the crust with a fork.
17. Pour the thickened mixture into the bottom pie crust.
18. Put on the top crust and seal the edge.
19. Bake at 350° for 20 minutes.
20. Cool on a rack for 10 minutes.
21. Serve while still warm.